A good friend of mine once asked, “Are you cooking these days? I always know you’re happy when you’re cooking.” And it is so true! If I had my choice, every day I would have time to chop and either sauté, roast or braise something and serve it up to my family or friends. I am one of many cooks in my extended family, but I’d like to think I’ve made my own reputation as someone who especially loves doing dips, soups and salads—and who not only loves cooking, but also loves writing about it! Honestly, it’s hard for me to narrow down the recipes I love. More than 50 cookbooks sit proudly in my living room (and those are the ones that made it through my pretty ruthless pruning process), along with 2 binders of magazine-tear recipes, a composition notebook of my ideas and critiques, and a folder of menus I’ve printed. I need to print out a menu when I cook for an event, because otherwise I would never remember year over year! I’ve had many a moment when one of my brothers or even my kids will say, “Can you make that such-and-such you made that time?” only to get a blank stare from me! So I started keeping much better records. But I will say, I pride myself on meticulously storing my family and friends’ food preferences, allergies and aversions. Rob can’t do seafood, Dan can’t do stone fruit, Aunt Nat can’t do garlic and Aunt Terry can’t do vinegar. Mom hates yellow mustard. Mike eats everything—just no raw onions because he hates to offend. Nia doesn’t like fruit messing with her chocolate. Dylan doesn’t eat at parties, but he’ll eat when everyone leaves and it should have tomato sauce or salsa on it. Cole wants a chicken drumstick right now but hold the dessert! You get the idea. So as I finish up week 3 of New Year’s Fit and head into the homestretch of the challenge, I thought I’d share just a small sample of recipes that have a ton of veggies and also bring me such joy to prepare. And if you see me in the studio or on Facebook and want to talk food, I am your girl! I firmly believe that home cooking heals almost everything! And it can be fun, relaxing and nourishing all at the same time. Following are two recipes each for dips (just in time for Superbowl Sunday), soups and salads. Enjoy! I have many more recipes on my blog’s website if you want more! www.sendmethatrecipe.com Simplest and Best Guacamole Recipe type: appetizer, side dish Author: Andrea Benoit Prep time: 5 mins Total time: 5 mins Serves: 4 servings Once you make this extra easy guac, you will never consider buying it pre-made ever again, and you will find so many wonderful uses for it beyond a tortilla chip–which is amazing in and of itself, of course. On burgers or chicken sandwiches, as a topper for black bean soup, chicken enchiladas, or fish tacos, or with a couple of eggs in the morning, this will be your new go-to condiment. More healthy fats for you! Get smashing! Of course you can add cilantro, but I am one of those people who got the gene for not liking it, so I leave it out. Ingredients
Roasted Eggplant Dip Author: Andrea Benoit adapted from Ina Garten's Roasted Eggplant Spread recipe Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Serves: 4-6 I started making this dip a few years ago when I had a fridge drawer full of vegetables and I needed a recipe that used a lot of them! To my delightful surprise, my kids wanted to skip the pita chips and just get a spoon! Something about the sweet red bell peppers, roasted garlic and tomato paste and the overall creamy texture of this dip makes it appealing to adults and kids alike. This is a great dish to bring to a party and can easily be made ahead of time. Ingredients
Minestrone Soup Recipe type: Soup, Lunch, Dinner Author: Andrea Benoit, adapted from Ina Garten's Winter Minestrone Prep time: 20 mins Cook time: 45 mins Total time: 1 hour 5 mins Serves: 6-8 This soup is like therapy. Both preparing it and eating it will make you feel better about what ails you. I adapted this from Ina Garten’s minestrone recipe. Ingredients
Dad’s Fish Chowder Recipe type: Soup, Entree Author: Andrea Benoit Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 4-6 My dad was hilarious and one of a kind, and I could sit at the table and talk to him forever! He loved soup, and this recipe is an adaptation of one he created and my mom and he made many times. It’s not really a traditional chowder because it’s brothy, not thickened, but it is hearty and filling, with potatoes, carrots, corn and chunks of fresh cod. You can also add shrimp or other seafood you love. Cook up a batch and share it with your loved ones, along with a nice glass of white wine, of course… Ingredients
Cape Cod Salad Recipe type: Salad, Side Dish or Entree Cuisine: American Author: Andrea Benoit Prep time: 20 mins Cook time: 8 mins Total time: 28 mins Serves: 4 This recipe is great because it doesn’t try to be a summer salad–it has robust winter flavors of bacon, cranberry, and apple with a dash of maple. I bought a 4-pack of wide-mouth mason jars at the supermarket and use them all the time to shake up my dressings. Ingredients
Chopped Summer Salad Recipe type: Entree, Salad Author: Andrea Benoit Prep time: 45 mins Cook time: 10 mins Total time: 55 mins Serves: 6-8 This dish is easiest made in the summertime, when you can get your hands on ripe cherry or grape tomatoes, fresh green beans and sweet cucumbers. But there’s no way I can limit my eating of it to then, so just go for it! You may see the prep time and think that’s too long to make a salad, but it’s really a whole meal in your most giant bowl! Ingredients
Guacamole! Roasted eggplant dip Chopped Summer Salad Minestrone Soup
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Mom of 3, wife, business owner, ballet teacher and fitness instructor. Trying hard to raise healthy, happy and grateful children while running the studio of my dreams. Trying to stay FIT, flexible, stylish and take care of myself in the process! Latest Posts
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